牛初乳特性初步研究  

Studies on Property of Cow Colostrum

作　　者：杨严俊[1] 刘鹏龙[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《粮食与油脂》2003年第8期6-7,共2页Cereals & Oils

摘　　要：对不同泌乳期初乳进行初步研究,发现只有3天以内(最好是2天以内)初乳才具有较大开发价值。另外对初乳一般理化性质研究发现,初乳的密度、pH、酸度等都不同于常乳;随着泌乳期的延长,其初乳各方面指标逐步接近常乳。对初乳热稳定性研究发现,泌乳期越短、开发价值越大的初乳,其热稳定性越差。The colostrum within 3 days has most potential developing volume base on studies of colostrum in different lactation period. The property of colostrum, such as density, pH and acidity were much different from common milk. And characteristic of colostrums is more close to common milk when the lactation is longer. On the other hand, colostrum in shorter lactation period usually has less thermostablility.

关 键 词：牛初乳 泌乳期 热稳定性 乳品加工 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]